Menu: Week of March 1, 2020

Breakfast

  • Egg Whites with Chicken Sausage, Tomatoes, Asparagus, Mushroom with Roasted Sweet Potatoes (2)
  • Soft Scrambled Eggs with Fall Vegetable Hash, Kale-Walnut Pesto & Turkey Sausage (2) 
  • Sweet Potato and Spinach Breakfast Burrito - Italian Turkey Sausage, Pico, Spicy Sauce (1)

 Lunch/Dinner (2 of each meal)

  • Pan Seared Cod topped with Sweet Cilantro Sauce, Wild & Brown Rice Pilaf, Asparagus
  • Pecan Crusted Turkey Tenderloin with Honey Dijon, Roasted Fingerling Potatoes, Green Beans
  • Homestyle Turkey Meatloaf, Mashed Baby Red Potatoes, Spinach
  • Italian (Turkey) Sausage & Peppers, Vegetable Fried Brown Rice
  • Buffalo Chicken Lettuce Wraps, Quinoa, Zucchini Stir-Fry

Vegan Meals:

Breakfast:

  • Egg Whites (or Tofu) with Vegan Sausage, Tomatoes, Asparagus, Mushroom with Roasted Sweet Potatoes (2)
  • Soft Scrambled Eggs (or Tofu) with Fall Vegetable Hash, Kale-Walnut Pesto & Vegan Sausage (2) 
  • Sweet Potato and Spinach Breakfast Burrito - Vegan Sausage, Pico, Spicy Sauce (1)

Entrees:

  • Crispy Cauliflower topped with Sweet Cilantro Sauce, Wild & Brown Rice Pilaf and Asparagus
  • Pecan Crusted Chik'n with Honey Dijon, Roasted Fingerling Potatoes and Blue Lake Green Beans
  • Homestyle Vegan Meatloaf, Mashed Baby Red Potatoes, Green Beans
  • Vegan Sausage & Peppers, Vegetable Brown Rice
  • Buffalo Chik'n Lettuce Wraps, Quinoa, Zucchini Stir-Fry

All meals can have grains substituted with all vegetables for a lower calorie meal.

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1 comment

  • No tofu or bellpepper

    Lynn denton

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